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Nutritional evaluation of ethanol-extracted lentil flours.

M A Sanz1, I Blázquez, I Sierra

  • 1Departamento de Nutrición y Bromatología, Universidad de Alcalá, Campus Universitario, 28871 Alcalá de Henares, Madrid, Spain.

Journal of Agricultural and Food Chemistry
|April 20, 2001
PubMed
Summary
This summary is machine-generated.

Ethanol extraction of lentil flours altered nitrogen content and significantly reduced raffinose family oligosaccharides. While amino acid profiles and protein digestibility remained largely unaffected, available lysine showed a positive correlation with digestibility.

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Area of Science:

  • Food Science and Technology
  • Nutritional Biochemistry

Background:

  • Lentil flours are a valuable source of protein and carbohydrates.
  • Understanding the impact of processing on nutrient composition is crucial for food applications.

Purpose of the Study:

  • To investigate the effects of 80% ethanol extraction on the biochemical composition of lentil flours.
  • To evaluate changes in nitrogen fractions, carbohydrates, amino acids, protein digestibility, and B vitamins.

Main Methods:

  • Lentil flours were extracted using 80% ethanol at varying temperatures (25°C and 50°C) and durations (1, 2, or 3 hours).
  • Analysis included nitrogen fractions, soluble carbohydrates, specific amino acids (Lysine, Histidine, Tyrosine), available lysine, protein digestibility, and Vitamin B1 and B2 content.

Main Results:

  • Extraction increased total nitrogen content, with temperature influencing protein versus nonprotein nitrogen.
  • Significant reduction in raffinose family oligosaccharides observed, particularly stachyose, with temperature dependency.
  • Amino acid concentrations and protein digestibility were minimally affected, but available lysine positively correlated with digestibility.
  • Vitamin B1 and B2 content decreased variably based on extraction temperature.

Conclusions:

  • Ethanol extraction modifies the nitrogenous components and significantly reduces specific oligosaccharides in lentil flours.
  • The process has minimal impact on essential amino acid profiles and protein digestibility, though available lysine is a key indicator.
  • Extraction conditions, especially temperature, influence vitamin content, necessitating careful optimization for nutritional value.